by Steven Doyle
Vijay Sadhu began his culinary career in 1993 in Hyderabad, India at the ITC Grand Kakatiya Hotel & Tower where he learned the Royal Cuisine of India under Master Chefs Vikram Sihma and Irfan Qureshi. Locally, the chef Locally, Sadhu owned and operated the much ballyhooed Bukhara Grille, served as Executive Chef at the Clay Pit in Addison and Executive Chef of Samar by Stephan Pyles. More recently, he owned Pepper Smash, which he eventually sold to his partners. Since, Sadhu has been on a bit of a journey, travelling back to India and Singapore.
We caught up with Vijay Sadhu, who is now ready to open his next venture, and this one sounds incredibly different and super exciting. Look for Samudra to open next week where Sadhu will be serving what he calls Indian Ocean Coastal Cuisine. When we visited with the chef, he was sampling a few menu items, preparing for the opening. He was kind enough to show us around his new digs, which is in the former space occupied by Chennai Cafe. Chennai outgrew the Plano location, and took exit to Frisco. Continue reading
